Barbequed Greek Chicken Skewers
I made this chicken dish earlier this summer and have made it numerous times since. This recipe was sort of created by accident. I have been craving greek food. I kept seeing ads for Greek Yogurt and became very curious about how I could use it in a recipe or maybe I just wanted to buy it because the package looked cool. Whatever the reason, it came home with me. I think it tastes horrible by itself, but it’s a wonderful tenderizer. I also happen to love fried chicken marinated in buttermilk. Wouldn’t it be great if we could eat fried chicken every day? Ok…okaaaay maybe the wasteline doesn’t need it, but this recipe accomplished a lot of my cravings in one healthy recipe. If you have leftovers, try rolling it in a tortilla with cream cheese and crunchy lettuce for lunch the next day.
Note: You can buy Garam Masala in any specialty spice store. Unless your grocer is really something, chances are they probably don’t carry it. It’s worth every penny.
4 boneless, skinless chicken breasts, pounded flat and cut into strips
2 C. plain, greek yogurt
1/2 red onion, chopped medium
1/2 C. cilantro
4 cloves garlic, minced
1/4 C. olive oil
1 T. lime juice
1 T. garam masala
1 t. salt
1 t. pepper
1/2 t. powdered ginger or 1 inch grated fresh ginger
Place all ingredients in a ziplock bag. Make sure all the air is out. Marinate the chicken in the yogurt sauce over night. Assemble chicken on skewers that have been soaked in water for at least an hour. Prepare barbeque grill and place chicken skewers on grill with skewer ends hanging over the edge so they don’t burn. Grill for about 4 minutes on the first side and 3 minutes on the other. Enjoy hot.
These are very good as little appetizers too. Use toothpicks, but don’t put them on the grill. Just cut the chicken up smaller and have toothpicks on the side for your guests to use. Mmmm!